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Lanfranco Paliotti

Biography

A native of Ascoli Piceno, Italy, Lanfranco Paliotti found his calling in cuisine during his summer learning English in London. He started working at Carluccio’s, a restaurant in London where the Head Chef at the time saw talent in Lanfranco and offered to have him enroll in the restaurant’s culinary school, Westminister Kingsway College. It was during this time where Lanfranco really found his passion for cooking.

From 2008 on, Lanfranco started working at fine dining restaurants in London, working at 55 Restaurant at the Stamford Bridge in Chelsea, and Brasserie Joel in the Park... READ MORE

A native of Ascoli Piceno, Italy, Lanfranco Paliotti found his calling in cuisine during his summer learning English in London. He started working at Carluccio’s, a restaurant in London where the Head Chef at the time saw talent in Lanfranco and offered to have him enroll in the restaurant’s culinary school, Westminister Kingsway College. It was during this time where Lanfranco really found his passion for cooking.

From 2008 on, Lanfranco started working at fine dining restaurants in London, working at 55 Restaurant at the Stamford Bridge in Chelsea, and Brasserie Joel in the Park Plaza Hotel. It was at Brasserie Joel where the Executive Head Chef at the time, Joel Antunes, really saw talent in Lanfranco and acted as his mentor throughout his experience there. Chef Antunes recommended Lanfranco to work for 3 Michelin Star Chef, Daniel Boulud, in New York. In 2011 Lanfranco packed his bags and moved to work at Daniel. His talents were proven early on and he was chosen to be part of the opening team of Daniel Boulud’s latest restaurant at the time Boulud Sud. He thrived in this environment and continued to work for notable Michelin star chefs like Gordon Ramsay at Bread Street Kitchen, Heinz Beck at Apsleys Restaurant, and Rainer Becker at Oblix Restaurant.

After a stint of time traveling and working in Australia and Spain, Lanfranco decided he wanted to return to New York in 2017 for an opportunity to launch a new restaurant, Evelina in Brooklyn. Evelina is a contemporary trattoria with strong Mediterranean overtones and a menu that changes daily. Since the restaurant has opened in October 2017, it has gained recognition by Eater, Infatuation, Daily Meal & Los Angeles Times.

What is your favorite NYC restaurant? And what is your go-to dish? Estella Restaurant in Manhattan. There's no specific go-to dish. The fun of it for me is trying new items each time I go.What is your ultimate meal? My grandma's stuffed tortellini in chicken broth. Doesn't get better than that!What three things are always in your pantry? Anchovies, Olive Oil, Canned TomatoesIf you weren't a chef, what would you be? Fashion DesignerIf you could cook with anyone, who would that be? Anthony BourdainWhat’s your favorite NYCWFF memory? Unfortunately I haven't been myself as I'm new to the states, but I look forward to this year's experience

Corn Mezzelune

Ingredients:

Chanterelle mushrooms

Aged goat ricotta

Fresh corn kernels

Parmesan cheese

Flour

Semolina

Eggs

White wine

Garlic

Shallots

Directions:

For mezzelune stuffing:

Fresh corn kernels are blended to create a juice (passing the skin through). The juice is then reduced on the stove to make it thick (like a curd); parmesan is added.

To create the pasta dough:

Use flour, semolina and eggs. Flatten dough, using a 4-inch disc, cut the pasta and place the corn curd in the middle and then fold to create a half moon. Using a fork, place on edges of half-moon for sealing and decorative touch.

Sauce:

Heat up garlic, shallots and olive oil, add the mushroom and white wine. With this sauce pour over mezzelune and top with goat ricotta.